One of my all time favorite foods is pizza. I have fond memories of eating pizza with friends at slumber parties in grade school, making quick baby pizzas on English muffins in college, enjoying a fresh slice of the daily special at my favorite local pizza co-op in the Bay Area, and appreciating the intense flavor of a deep dish slice on Salano Ave. It’s rare that I would turn down a slice of vegan pizza, especially if it has all my favorite toppings: bell peppers, fresh pineapple (not canned), tomatoes, onions, brocolli, and daiya cheese (yum!). What more could a hungry gal who is short on time, low on cash, and really not in the mood to cook need?
And what if I told you the whole process could take you about 15 minutes, including the baking? Now, that’s my kind of meal.
This recipe is inspired by one I found in Vegetarian Meals: Meatless Recipes Everyone Will Enjoy. It is versatile and can be used at ‘build your own pizza nights’ with friends and family. Prepare a variety of vegetables and fruits in separate bowls and allow folks to create their own desired pizza masterpieces. Don’t forget the extra cheese and embrace the pizza frenzy!
- Pita Pizza: Serves 4
- 1/2 cup sliced onions
- 2 garlic cloves, minced
- 1/2 cup broccoli florets
- 1/2 cup chopped red bell pepper
- 1/2 cup fresh FRESH pineapple
- 2 freshly baked pitas (find them at your local bakery), cut in half and opened to make half circles (one pita yields four half circles)
- Daiya or other vegan shredded cheese
- 1/4 cup quartered organic grape tomatoes
- Italian seasoning, to taste
- Preheat oven to 450 degrees.
- Saute sliced onions and garlic for about 2-3 minutes over medium heat in a non-stick pan. Add other vegetables and saute for another minute or two. Add pineapple to pita pockets and cover with Daiya cheese. Bake for 7-10 minutes until cheese is melted.
- Remove from oven. Top with quartered tomatoes and sprinkle with Italian seasoning.